Categories: Sandwiches/Wraps

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons packed brown sugar
• 2 tablespoons oyster sauce
• 2 tablespoons garlic, crushed
• 1 tablespoon grated fresh ginger
• 1 teaspoon plus 2 Tablespoons chili garlic sauce (such as Sriracha Thai hot sauce)
• 1 teaspoon sesame oil
• 1 pound pork roast, sliced on the bias into 12 thin pieces
• 1/4 cup rice wine vinegar
• 1/4 cup mirin (Asian cooking wine)
• 1 tablespoon fresh mint, minced
• 1 medium cucumber, peeled and thinly sliced (about 1-1/4 cups)
• 1/2 cup mayonnaise
• 2 tablespoons olive oil
• 6 hero rolls, each 6 inches long, split
• 6 romaine lettuce leaves
• 1 cup cilantro leaves, stemmed and cleaned

Directions

1. In a medium-size bowl, mix 2 tablespoons of the soy sauce, 1 tablespoon of the sugar, 1 tablespoon of the oyster sauce, the garlic, the ginger, 1 teaspoon of the chili garlic sauce and 1/2 teaspoon of the sesame oil. Add pork and toss to coat. Transfer to a resealable plastic bag, remove the air and let marinate in the refrigerator 4 to 4-1/2 hours.

2. Combine remaining 1 tablespoon soy sauce, 1 tablespoon brown sugar, the rice wine vinegar, mirin and mint; mix until sugar dissolves. Add cucumber and marinate for 10 to 15 minutes.

3. In a small bowl, blend mayonnaise with the remaining 1 tablespoon oyster sauce, 2 tablespoons chili garlic sauce and 1/2 teaspoon sesame oil. Let sit for 5 minutes.

4. In medium-size saute pan or on hot grill, cook meat to medium-rare, until it registers 145 degrees on an instant-read thermometer, about 3 minutes. Transfer pork to a plate or platter.

5. Drizzle olive oil on rolls and brown lightly on grill or under broiler, about 2 minutes. Spread mayo onto each roll, dividing evenly. Place pork in roll, top with marinated cucumbers, lettuce and cilantro. Slice in half and serve.

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